ORIENTAL GROUP'S 26TH ANNIVERSARY GRAND BANQUET SERIES

 

The rich cultural and culinary legacy of pairing and infusing Chinese liquors into gourmet creations takes the limelight for Oriental Group’s 26^th Anniversary Grand Banquet Series.

Scheduled from 13 August to 9 September at different restaurants under Oriental Group, the exclusive Grand Banquet menu curated by Noble House Senior Executive Chef Wong Chin Leong, Oriental Pavillion and Noble Mansion Senior Executive Chef Paul Lee Kim Yew, Oriental Treasure and Han Room Executive Chef Jay Chan Meng Heng, The Ming Room and Ruyi Executive Chef Vincent Ong Chee Sin, and Oriental Pavilion BBQ Chef Kent Yam Kean Boon will flex the versatility of rose flower baijiu, Japanese plum wine, sake and whiskey in masterfully crafted dishes.

According to Dato’ Sri Philip Siew, founder and chairman of the Oriental Group, “the grand banquet series brings special dishes for our loyal clientele to savour whilst pushing the envelope and enabling our chefs to go beyond their comfort zone.

“Instead of inviting guest chefs this year, our chefs have created a special menu focusing on the use of wine and liquor in Chinese cooking which goes back thousands of years. Our chefs have experimented with Shao Hsing, Moutai (Chinese distilled spirit), sake, brandy and whisky, matching the liquors with premium and quality ingredients.”

At RM2,988++ per table of 10, discerning diners will be savouring the hallowed legacy of Chinese gastronomy, elevated by the artful harmony between food and spirits.

 

Delicate sweet-sour accents from umeshu (Japanese plum wine) tickle our tastebuds as we nibble on the pretty opener of Pickled Radish Roses. Immersed for 4-6 hours in umeshu, the crunchy radish slices leave a pleasantly rounded tartness on the tongue.

 

That paves the way for a classic handcrafted Spring Rolls with Chinese Wine. This painstakingly made appetiser consists of pig’s caul stuffed and rolled with handchopped pork mince, prawns and waterchestnuts flavoured with Chinese white wine. It's moreish, biting into the crisp outer layer before the delicious meaty filling hits the palate.

Balsamic vinegar pearls add playful pops of muted sourness to the Drunken Chicken with Vinegar Pearls. First marinated then poached with Shao Xing wine and baijiu, the chicken is then pressed until firm without affecting its succulent smooth texture.  

 

Due to logistical issues, we didn’t have a chance to sample the Chilled Japanese Sake Sea Clams but presumably the dish will undoubtedly delight food lovers.

More painstaking efforts goes into the making of the XO Cognac Stuffed Duck with Whole Abalones and Fin. Imagine a whole duck meticulously deboned, stuffed with shark’s fin, diced yam and whole abalones then braised for 6 hours. The duck bones are then simmered with base stock to make a flavourful gravy-like sauce.

Suffice to say the duck meat rendered with the distinct taste of XO cognac instantly captures our hearts and mind. We love how the varied textural contrasts of the impossibly tender duck alongside toothsomely resistant abalone and tender shark’s fin level up the dish’s sublime appeal. That sumptuous rich sauce pulls it all together superbly.

Instead of soy sauce, fragrant 8 Year Aged Hulu Shao Xing is used to infuse its complex, delicate sweetness to the Steamed Wild Sultan Fish. Although there’s barely sauce, the fine fish flesh oozes with sweet richness – a melding of fish jus and the aged Chinese wine. Perking it up further is aromatic chopped and oil-scalded spring onion.

Earthy and mutedly sweet nuances make the Stuffed Prawn Paste in Morel Mushroom especially enticing. Sautéed with House Made Dried Scallop Sauce, the heap of sauteed asparagus, celtuce, Chinese yam (huai san), ginkgo nuts, fresh lily bulb and baby corn levels up the enjoyment of nutritious vegetables.

Sticky glutinous rice with Mei Kwei Lou (distilled fermented sorghum spirit infused with rose) marinated chicken is rolled up with deboned suckling pig then roast until crisp for the Suckling Pig with Glutinous Rice Rolls masterpiece.

We also relish squares of delectable Cinnamon Whiskey Braised Pork; meltingly tender layers of fat and lean pork exuding enticing hints of cinnamon and whisky.

Doubled boiled for 3 hours in coconut, the next level Red Bean Paste with Guangzhou Aged Tangerine Peel wins the day with its timeless old is gold allure.

Oriental Group’s award-winning Taro Puffs complete the stellar culinary session. The Teochew style treat of airy-light pastry dome encasing decadent yam paste is rave-worthy; a most befitting finale to the grand banquet experience.

For more information or table reservations, call +6012 811 8812 or visit orientalrestaurants.com.my.

APRIL AND PARENTS’ DAY SPECIALS FROM THE MING ROOM

Nowadays a meal at The Ming Room come with some dramatic flair. Due to the ‘camera eats first’ maxim, restaurateurs and chefs have to work much harder, to ensure the dishes not only taste good but are fanfare worthy of TikTok and Instagram.

Highlighting a combination of April specialities and choice picks from Oriental Group’s Parents Day set menus, our lunch started on delightful note with Prawn Salad Honeydew Bowl with Wasabi Cream Prawns.

One of the curtain-raisers from the upcoming Parents’ Day menu (RM1,888++ per table of 10 persons), the dish arrived trailing wisps of dry ice for ethereal effect. 

The mayo-coated prawns with fresh honeydew dices teased the tastebuds with subtle sweetness whilst the wasabi nuance dialled up zingy notches, lending extra appeal to the appetiser.

Finicky parents will find the premium Stuffed Bird’s Nest Chicken Wing and Bamboo Pith in Superior Broth (RM78++ per person) right down their alley. 

The collagen-rich broth was succour for the soul, a splendid canvas to accompany the chicken wing stuffed with luxe clumps of bird’s nest. Sublime.

 
Also igniting interest with its dramatic ‘flaming’ presence was the Fiery Cherry Duck (RM118++). Infused with a myriad of Chinese spices, the crisp skin and juicy, tender duck was a joy to eat. No sauce necessary although we did sample it with plum sauce and mustard. Personally, I find the duck delectable enough sans dip.

While steamed fish remains a tried-and-tested option at most Chinese restaurants, the flavour bomb of Braised Live Garoupa with Chef’s Special Sauce (RM298++) had us hooked at first bite.

We happily lapped up every drop of that hearty, tasty sauce; its complexity richly nuanced with shimeji and black mushroom, fuchuk (beancurd sticks), kum jum (dried lily buds), Chinese cabbage, capsicums, and garlic pips.  

Meat lovers will find ample satisfaction from picking the bones clean off Oriental Group’s scrumptious Iberico Pork Ribs in Banana Leaf. Slightly smoky and savoury with hints of sweetness, the delish ribs is another stellar inclusion for the Parents’ Day (found in the RM1,888++ per table of 10 persons menu) celebration.

 

Steamed Rice with Pork Ribs, Hong Kong Chinese Liver Sausage and Preserved Vegetable (RM88++ medium, RM178++ large) unfailingly evoked Chinese New Year vibes again when we sampled the superb dish. We like how the punch of chilli heat in the rice tempered the dish’s fatty richness.

Musang King Ice Cream and Mango Tart and Dang Ying (lamp shape) Red Bean Pumpkin Balls with Banana wrapped up our lunch preview on a light yet palate-pleasing note. Both dessert creations are featured in the Parents’ Day menu.

Although the banana dices didn’t make an impression amidst the red bean filling, the crisp yet chewy pumpkin balls scored highly.

IMO, durian die-hard fans will be more than happy to devour the former as its discernible aroma may not appeal to all and sundry.

Spacious and contemporary with a seating capacity for 500 persons and several private dining rooms, The Ming Room is event-ready for small, intimate weddings and significant celebrations.

Cheery lighting, scores of bamboo accents set against rustic backdrops and plush underfoot carpet with floral motifs dominate the interior. Lines of terracotta horses draw attention inside private dining rooms. Whether it's a casual lunch or a big do, The Ming Room is ready to roll out the red carpet for discerning lovers of excellent Chinese cuisine.

 

For reservations, please contact The Ming Room, tel: 03- 2284 8822 or WhatsApp 012 811 8812. Address: Lot T109, T111, T111a, T112, T113 & T115, 3rd Floor, Bangsar Shopping Centre, 285, Jalan Maarof, Bukit Bandaraya, Kuala Lumpur.